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Avial Recipe - How To Make Avial - Tamil Nadu style

Avial Recipe - How To Make Avial - Tamil Nadu style:

Avial recipe is one of the easiest recipe than we could think of. Avial is basically prepared by a mix of different vegetables. Amma always says that at least it is good to use 5 different vegetables to make avial. Sambar and Avial are prepared on the day of Pongal without fail in almost all houses. I have given Avial recipe what we follow in our region. I am sure that different recipes are followed in different regions. But the avial recipe I have given here is quite easy and can make a tasty avail for sure.

Raw Banana(Vazhakkai), Potato, Carrot are mandatory vegetables to get a tasty avial.

We make sundakkari the next day of Pongal. Amma mixes left over sambar and avial. She boils them in low flame till both of them blends nicely and reduce in quantity(sunda vanthanum. Thats why we call it as sundakkari). Hmmmm... Yummmmyyyy.. I am a very very big fan of sundakkari. It tastes heavenly with rice mixed with curd and dosa.

Avial Recipe - How To Make Avial - Tamil Nadu style:

Avial Recipe - How To Make Avial - Tamil Nadu style:

Cooking Time: 25 mins | Serves: 2-3

Recipe Category : Side dish for rice

Ingredients:

Carrot - 1 Large

Beans - 6

Avarakkai - 4

Potato - 1

Raw Banana(Vazhakkai) - 1

Mango - 1/2

Brinjal - 1

Coconut oil - 1 to 2 tbsp

Curd - 1 tbsp

Curry Leaves - few - 2

Hing - 2 pinches

Turmeric powder - 1/8 - 1/4 tsp

Salt - To Taste

To Grind:

Coconut - 3 tbsp

Cumin seeds - 1 tbsp

Small Onion - 2 peeled

Green Chilli - 1

Instructions:

1. Cut the vegetables into lengthy pieces as shown in the below picture. Pressure cook them for just 2 whistles in high flame with required salt and water. Do not overcook it.

2. Grind peeled small onions, green chilli, cumin seeds(Jeera) and coconut with required water. Grind it to a coarse mixture.

3. Once the pressure is released, open the pressure cooker. Add curd, turmeric powder, ground cocount mixture, curry leaves and hing. Mix gently and take care not to break the vegetables. Allow it to cook till the raw smell of coconut mixture goes off. Check for salt. Avail is ready to serve :)

Notes:

1. Sourness of the curd is important. Add 1 tbsp curd if it is medium sour curd. Adjust the quantity based on the sourness.2. Coconut oil is the key ingredient which gives nice taste and flavor to the avial. So, coconut oil is the best for making avial.3. Tempering mustard seeds and urad dal is not mandatory. We usually do not temper them. But you are welcome to temper them and add it to the avial at last.

4. You can add yam, pumpkin and snake gourd also in the avial. Adding pumpkin will add sweetness to the avial.

5. Do not overcook the vegetables because they will turn mushy and will not be good.

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